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October 2000 Issue
Halibut and Salmon Chowder
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

As of this writing, I just got back last night from Alaska where I went fishing for silver salmon in the Kenai River with 3 friends from work. This latest trip was the most enjoyable weekend of fishing I have ever experienced. With this year being an even year, the pink salmon were in the river very thick. In fact, they were so thick, that we caught a salmon on nearly every cast! After landing and releasing hundreds of pink salmon, catching them became a scourge as our quarry was really the more elusive, larger and harder fighting silver salmon.

As it turned out, we brought back 23 lbs. of fresh silver salmon fillets each, and we each caught some large and feisty silvers. Not bad for fishing one day in below freezing temperatures and a second day of fishing in the cold rain. We certainly got a small taste of what Alaskan weather can be like. Unfortunately, I developed "fishing elbow" and "carpal tunnel wrist" from hauling in so many fish! Nevertheless, I would do it again in an instant.

After enduring the cold and wet weather, it seemed appropriate to make a pot of chowder with some of the fish from my recent adventures. So, I developed this recipe for halibut and salmon chowder. I've added clams to this recipe since chowder must have clams to suit my personal tastes. Other types of fish can be used in this recipe as well, however a combination of white and red fish seemed attractive and appropriate since that is what I happened to have on hand.

This chowder can be served as an accompaniment to a seafood meal, or served as a meal in itself.

The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!

 

Halibut and Salmon Chowder

  • 2 lbs. white potatoes, diced into 1/4 inch or larger pieces
  • 1 lb. halibut fillet cut into 1 inch chunks
  • 1 lb. salmon fillet cut into 1 inch chunks
  • 3 tbsp. fresh parsley, chopped
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 1/4 tsp. dried savory
  • 1/4 tsp. pepper
  • 1 cup milk (cream or half and half may be substituted for a richer chowder)
  • 1 can minced clams
  • 1 can chicken or vegetable broth
  • salt to taste
In a medium sized pot, bring about 1 quart of water to a boil over high heat. Add the broth for richness and reduce the heat to medium. Add the potatoes and simmer for about 20 minutes or until the potatoes are tender. Next, add the diced celery and onions. Simmer for an additional 5 minutes.

Using a potato masher, smash some of the potatoes until the broth has thickened. Next, add the clams with the liquid from the can. Season with pepper, chopped parsley and savory. Add the chunks of halibut and salmon. Stir frequently to prevent sticking on the bottom of the pot. Finally, add the milk and stir until the fish has been cooked, about 5 additional minutes.

Serve in bowls and garnish with a little chopped parsley.

Enjoy!

  • Yields: 6 servings
  • Preparation Time: 35 minutes
 



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